Low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel

ABSTRACT

Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

CROSS-REFERENCES TO RELATED APPLICATIONS

This application is a continuation of, U.S. Ser. No. 07/770,497 filed onOct. 3, 1991, now abandoned, application Ser. No. 07/770,497 is acontinuation of U.S. Pat. No. 5,084,295 (application Ser. No.07/474,189) which was filed on Feb. 2, 1990, and which issued on Jan.28, 1992.

TECHNICAL FIELD

This application relates to low calorie fat-containing frozen dessertproducts that have a relatively smooth, creamy, nongritty mouthfeel.This application further relates to a process for preparing such frozendesserts.

Ice cream and other frozen dessert products (e.g., frozen custards, icemilk, mellorines) are marketed internationally to many consumers. Icecream is particularly recognized for its smooth, creamy texture which isachieved by a delicate balance of formulated ingredients and processingsteps to provide the desired coldness, meltdown, mouthfeel, and tastecharacteristics normally expected of such high-quality frozen dessertproducts. A primary component of ice cream products are the dairy-basedingredients. In earlier times, milk and cream provided the basicingredients, i.e. milk protein, milk sugar, milkfat (butterfat),emulsifiers and stabilizers, necessary for making ice cream products. Incurrent commercial operations, this ice cream formulation can compriseadded nonfat milk solids, milkfat, sugar and water to replace in wholeor in part the milk/cream, as well as other nondairy ingredients such asegg yolks, emulsifiers and stabilizers.

In a typical commercial ice cream operation, a mixture of cream, milk,sugar, added water (optional), added nonfat milk solids (optional),emulsifiers (optional), and stabilizers (optional) is formed,pasteurized and then passed through either a single, or double-stage,homogenizer. During homogenization, the globules of milkfat that arepresent in the cream and milk are broken up and dispersed as relativelysmall fat droplets or particles (0.1 to 2 microns in size) in acontinuous aqueous phase, i.e. an oil-in-water emulsion is formed.During the freezing step, the homogenized mixture is typically subjectedto agitation, whipping and aeration to incorporate the desired amount ofair (referred to as "over-run"), and to avoid the formation of large icecrystals in, and/or a stratification of, the product. Flavoringsubstances (e.g., vanilla) are typically added to this homogenizedmixture before it is fully hardened to provide a firm ice cream product.Because of the relatively small particle size of the dispersed milkfatdue to homogenization, as well as the small particle size of thedispersed ice crystals and air cells formed during freezing,conventional firm ice cream products provide a relatively smooth, creamymouthfeel.

By definition, ice cream contains at least 10% milkfat and can containup to as high as about 20% milkfat in certain rich, high quality icecream products. The milkfat present in ice cream products can provide asignificant number of calories, i.e. milkfat has a caloric density ofabout 9 calories per gram versus protein (e.g., present in nonfat milksolids) which provides only about 4 calories per gram. To reduce thenumber of calories, ice milks have been formulated to be low in milkfat(i.e., from 2 to 7% milkfat) by using primarily, or exclusively, nonfatmilk solids in its place. However, ice milks containing relatively highpercentages of nonfat milk solids can impart gritty or chalky mouthfeelimpressions due to the overall higher level of solids that do not meltat mouth temperatures, as well as the higher concentration ofcrystallized lactose that can be present in nonfat milk solids. Inaddition, milkfat imparts a desirable, lubricious mouthfeel as it meltsat mouth temperatures. Accordingly, due to the low level of milkfatpresent in ice milk products, they do not impart the same lubriciousmouthfeel that is typically provided by ice cream products.

Certain polyol fatty acid polyesters have been suggested as low caloriesubstitutes for conventional triglyceride fats. For example, U.S. Pat.No. 3,600,186 to Mattson et al, issued Aug. 17, 1971, discloses lowcalorie food compositions in which at least a portion of the fat contentof a fat-containing food is provided by a nonabsorbable, nondigestiblesugar fatty acid ester or sugar alcohol fatty acid ester having at least4 fatty acid ester groups with each fatty acid having from 8 to 22carbon atoms. Unfortunately, regular ingestion of moderate to highlevels of completely liquid forms of these polyol polyesters can produceundesirable laxative side effects, namely, leakage of the polyestersthrough the anal sphincter. By contrast, completely solid versions ofthese polyesters provide a sufficiently high solids content at mouthtemperatures such that they taste waxy in the mouth when ingested.

As an alternative to these completely liquid or completely solidnondigestible/nonabsorbable polyol polyesters, certain intermediatemelting polyol (e.g., sucrose) fatty acid polyesters have been developedthat provide anal leakage control at body temperatures (i.e. at 98.6°F., 37° C.), without causing excessive waxiness when ingested at mouthtemperatures (i.e., at 92° F., 33.3° C.). See European patentapplication 236,288 to Bernhardt, published Sep. 9, 1987, and Europeanpatent application 233,856 to Bernhardt, published Aug. 26, 1987. Theseintermediate melting polyol polyesters exhibit a unique rheology at bodytemperatures due to a matrix involving a minimal level of solids (e.g.,about 12% or lower) to bind the remaining liquid portion. As a result,these intermediate melting polyol polyesters are sufficiently viscousand have a sufficiently high liquid/solid stability at body temperaturesto control anal leakage. An example of such intermediate melting polyolpolyesters are those obtained by substantially completely esterifyingsucrose with a 55:45 mixture of fully hydrogenated (hardstock) andpartially hydrogenated soybean oil fatty acid methyl esters. SeeExamples 1 and 2 from these European patent applications.

European patent applications 236,288 and 233,856 disclose theseintermediate melting polyol polyesters to be useful as total or partialreplacements for other fats in fat-containing food products, includingice cream and other fat-containing frozen desserts. For example, theseintermediate melting polyol polyesters can be substituted for themilkfat present in conventional commercial Lice cream formulations toprovide lower calorie ice cream-type frozen desserts. However, thepreparation of acceptable ice cream-type formulations from theseintermediate melting polyol polyesters is not straight-forward.Formulations containing these polyol polyesters and all of the remainingdessert ingredients (e.g., nonfat milk solids, sugar, etc.) do not mixtogether well, especially in large quantities, and tend to separate intotwo distinct phases.

Moreover, when these ice cream-type formulations are passed through ahomogenizer, the intermediate melting polyol polyesters are dispersed inthe aqueous phase as significantly larger particles (e.g, about 10microns or greater), especially when compared to the dispersed milkfatparticles present in conventional ice cream products. This largerparticle size occurs even if an oil-in-water emulsifier, such aspolysorbate 60, is included in the formulation. The resulting frozendessert products having these larger intermediate melting polyolpolyester particles impart a gritty, sand-like impression, followed by awaxy mouthfeel impression that is unlike a conventional ice creamproduct. Accordingly, it would be desirable to be able to formulate afrozen dessert containing these polyol polyesters which imparts asmooth, creamy, nongritty mouthfeel impression like that provided byconventional ice cream products.

BACKGROUND ART

European patent application 236,288 to Bernhardt. published Sep. 9,1987, discloses certain edible, wholly or partially nondigestibleintermediate melting polyol (e.g., sucrose) fatty acid polyesters havingcertain rheological properties (e.g., viscosity, liquid/solid stability)at body temperatures. See page 4. Amongst the various uses disclosed forthese intermediate melting polyol polyesters are as partial or total fatreplacers in food products, including ice cream and other fat-containingfrozen desserts. See page 14. See also European patent application233,856 to Bernhardt, published Aug. 26, 1987, which disclosescombinations of these intermediate melting polyol polyesters withdigestible food materials (e.g., triglycerides) which act as a solventthat can be used in dairy products.

European patent application 290.065 to Guffey et al. published Nov. 9.1988, discloses food or beverage compositions having altered flavordisplay which contain polar or intermediate polarity flavor compounds,as well as a fat phase containing edible, wholly or partiallynondigestible intermediate melting sucrose fatty acid polyesters.Amongst the various examples of these food or beverage compositions areice cream and other fat-containing frozen desserts. Example 2 disclosesthe preparation of an ice cream-like product by first mixing togetherhalf of the sucrose with carrageenan and liquid sugar, mixing togetherthe remaining half of the sucrose with gelatin and hot water, combiningthese two mixtures with the remaining ingredients (milk, cream, cornsyrup, egg yolks, intermediate melting sucrose polyesters, polysorbate60, monoglyceride emulsifier, and vitamins), pasteurizing this combinedmixture, and then homogenizing the pasteurized mixture at 2,000 psi inthe first stage and at 500 psi in the second stage. This homogenizedmixture is then slowly cooled to 80°-90° F. (26.7°-32.2° C.), and storedovernight at 40° F. (4.4° C.). Colorant and vanilla is then added to thecooled mixture which is then aerated and frozen to provide the icecream-like product.

U.S. Pat. No. 4,626,441 to Wolkstein, issued Dec. 2. 1986, disclosesdietetic frozen desserts containing aspartame which are free of, or lowin, milkfat, animal fat and/or vegetable fat, to provide a significantreduction in calories. Nondigestible, nonabsorbable sucrose fatty acidpolyesters are specifically disclosed as being useful in replacing fromabout 10 to 100% of the milkfat typically present in such frozendesserts. See Column 4, lines 32-48. Example 4 discloses a mellorinefrozen dessert containing 4 16% fat which can comprise 10 to 100% ofthese sucrose polyesters. Example 15 discloses the preparation of afrozen dessert by combining milkfat solids, nonfat milk solids,polydextrose, microcrystalline cellulose, fermented demineralized whey,aspartame and water, heating this mixture to dissolve the ingredients,pasteurizing the mixture, homogenizing the pasteurized mixture at about2200 psi in the first stage and at 500 psi in the second stage, coolingthe homogenized mixture to 38° F. (3.3° C.), aging the cooled mixturefor 20 hours, adding color and flavor to the aged mixture, and thenfreezing the flavored mixture while blowing in air to 120% overrun. Atthe end of this example, it is indicated that sucrose polyesters can besubstituted for about 50% of the milkfat solids to further reduce thecalorie content.

U.S. Pat. No. 4,789,664 to Seligson et al. issued Dec. 6. 1998,discloses food compositions containing certain minimum levels of bothnondigestible, nonabsorbable sucrose fatty acid polyesters and vegetable(e.g., soy) protein for the purpose of lowering plasma cholesterol andtriglyceride levels. Specific forms of these food compositions includeice cream and other frozen desserts where the casein is replaced byvegetable protein and the milkfat is replaced by the sucrose polyesters.The sucrose polyesters disclosed as being useful in these foodcompositions include intermediate melting sucrose polyesters. See Column9, line 29, to Column 10, line 68. Example 4 describes the preparationof a frozen dessert similar to commercial ice cream. This dessert isprepared by first melting together triglycerol monostearate and stearicacid soap, combining this melted mixture with high fructose corn syrup,sucrose and water, and then subjecting the resulting mixture to highshear to provide an emulsifier-water dispersion. A melted mixture oftriglyceride oil, propylene glycol monostearate and sucrose polyesters(derived from soybean oil (Iodine Value 107) fatty acids) is blendedinto this emulsifier-water dispersion and is then subjected toadditional high shear mixing. The resulting emulsion is cooled and thenflavor is added with additional high shear mixing. A portion of thisflavored emulsion is blended in a home mixer operated at high speed withmilk, and a dry mix containing sucrose, dextrose, tapioca starch, soyprotein isolate, coloring, and a stabilizing system (carboxymethylcellulose, citric acid, tetrasodium pyrophosphate,hydroxypropylcellulose, and carrageenan gum). The resulting aeratedmixture is then frozen to provide the dessert.

European patent application 290,420 to Guffey et al. published Nov. 9.1988, discloses shortening products made with edible, wholly orpartially nondigestible intermediate melting sucrose polyesters, as wellas food compositions having enhanced flavors due to the addition ofthese shortenings. Amongst the various examples of these foodcompositions are ice cream, ice milk, ices, sherbets, sorbets,mellorines, milkshakes, and other fat-containing frozen desserts. Seepage 6.

DISCLOSURE OF THE INVENTION

The present invention relates to low calorie frozen desserts, inparticular ice cream-like products, which comprise:

(a) from about 2 to about 20% fat comprising from about 30 to 100% ofedible, wholly or partially nondigestible polyol fatty acid polyestershaving at least 4 fatty acid ester groups, wherein the polyol containsat least 4 hydroxy groups and wherein each fatty acid group has from 2to 24 carbon atoms, the polyol polyester further having:

(1) a viscosity of from about 2.5 to about 200 poise at 100° F. (37.8°C.) and at a shear rate of 10 seconds⁻¹ ;

(2) a liquid/solid stability of at least about 30% at 100° F. (37.8°C.);

(b) from about 3 to about 15% milk solids other than fat;

(c) an effective amount of a sweetener;

(d) an effective amount of an oil-in-water emulsifier;

(e) an effective amount of a flavoring substance;

(f) from about 50 to about 75% water;

(g) wherein the fat is substantially homogeneously dispersed in theaqueous phase as emulsified fat particles having an average particlesize of about 5 microns or less.

Surprisingly, the low calorie frozen dessert products of the presentinvention have a smooth, creamy, nongritty mouthfeel that is more likethat of a conventional ice cream product. This is believed to be due tothe fact that the intermediate melting polyol polyesters are dispersedas relatively fine emulsified fat particles in the continuous aqueousphase, similar to the dispersion of milkfat particles in a conventionalice cream product.

The low calorie frozen desserts of the present invention having thissmooth, creamy, nongritty mouthfeel impression are obtained by theprocess which comprises the step of:

(a) forming a mixture consisting essentially of:

(1) from about 30 to about 50% fat comprising from about 70 to 100% ofedible, wholly or partially nondigestible intermediate melting polyolpolyesters, as previously defined;

(2) from about 10 to about 30% milk solids other than fat,

(3) from 0 to about 10% of a sweetener,

(4) from 0 to about 3% of a stabilizer,

(5) an effective amount of an oil-in-water emulsifier, and

(6) from about 25 to about 45% water;

(b) homogenizing the mixture of step (a) in a manner such that a stableoil-in-water preemulsion is formed wherein the fat is substantiallyhomogeneously dispersed in the aqueous phase as emulsified fat droplets;

(c) forming a second mixture comprising:

(1) from about 10 to about 30% of the preemulsion of step (a),

(2) from 0 to about 15% added triglyceride fat;

(3) from about 2 to about 14% added milk solids other than fat,

(4) from 0 to about 20% added sweetener,

(5) from about 36.5 to about 73.5% added water,

(6) the combined amount of components (1) and (2) being sufficient toprovide from about 2 to about 20% total fat,

(7) the combined amount of components (1) and (3) being sufficient toprovide from about 3 to about 15% total milk solids other than fat,

(8) the combined amount of components (1) and (4) being sufficient toprovide an effective amount of sweetener, and

(9) the combined amount of components (1) and (5) being sufficient toprovide from about 50 to about 75% total water;

(d) homogenizing and pasteurizing the second mixture of step (c) in amanner such that a homogenized pasteurized mixture is obtained whereinthe fat is substantially homogeneously dispersed in the aqueous phase asemulsified fat droplets having an average droplet size of about 5microns or less; and

(e) at least partially freezing the homogenized pasteurized mixture ofstep (d) to provide the frozen dessert product.

A. Definitions

As used herein, the term "frozen dessert" refers to partially frozen orfully hardened homogenized pasteurized mixtures containing fat, milksolids other than fat, sweetener, flavoring substances, emulsifier,water, and other optional ingredients such as stabilizers, egg yolksolids and coloring. Frozen desserts of the present invention can befirm, solid products, or can be pumpable, semisolid products (e.g., canbe in the form of soft serve-type products). Frozen desserts of thepresent invention include, but are not limited to, products similar inform and fat content to conventional ice cream, frozen custards (alsocalled "french" ice creams), mellorines, ice milks, and sherbets.Particularly preferred frozen desserts of the present invention are inthe form of ice cream-like products.

As used herein, the term "fat" refers to the total amount oftriglyceride fat and Intermediate melting polyol polyesters that arepresent in the frozen desserts of the present invention, as well asingredient mixtures used in preparing such products. Milkfat (alsocalled "butterfat") is the primary, or exclusive, triglyceride fatpresent in such products or mixtures, although other triglyceride fatscan also be present, typically in minor amounts as part of the source offlavoring substances.

As used herein, the term "milk solids other than fat" refers to thetotal amount of milk solids (on a dry basis) exclusive of milkfat, thatare present in the frozen desserts of the present invention, oringredient mixtures used in preparing such products. Milk solids otherthan fat include milk protein (e.g. casein), milk sugars (e.g. lactose),minerals, and vitamins. Although milk solids other than fat are usuallyderived from dairy-based sources, nondairy-based sources of protein,such as vegetable (e.g., soy) protein, can be wholly or partiallysubstituted for such solids.

By "wholly nondigestible" is meant that substantially all of theintermediate melting polyol polyesters are not digested by the body,i.e. the polyesters pass through the digestive system substantially thesame as when ingested. The term "partially nondigestible" means that atleast about 30% of the intermediate melting polyol polyesters are notdigested. Preferably at least about 70% of the intermediate meltingpolyol polyesters are not digested.

By "liquid/solid stability" as used herein is meant that the liquidportion of the intermediate melting polyol polyesters does not readilyseparate from the solid portion at body temperatures, i.e., theintermediate melting polyol polyesters appear to be a solid even thoughup to 95% or more of the polyesters are liquid. Liquid/solid stabilityis measured by centrifuging a sample of the intermediate melting polyolpolyesters at 60,000 rpm for one hour at 100° F. (37.8° C.).Liquid/solid stability is defined as: 100% minus the volume percentageof the intermediate melting polyol polyesters that separate as a liquidafter centrifuging.

As used herein, the term "comprising" means various components can beconjointly employed in the frozen dessert products of the presentinvention, or in ingredient mixtures used in preparing such products.Accordingly, the term "comprising" encompasses the more restrictiveterms "consisting essentially of" and "consisting of."

All percentages and proportions used herein are by weight unlessotherwise specified.

B. Composition of Frozen Dessert Products

1. Fat

A key component of the frozen dessert products of the present invention,especially in terms of textural (e.g., mouthfeel) properties, is thefat. The particular amount of fat present in these frozen desserts canvary depending upon the textural properties and product form desired.Frozen desserts of the present invention can comprise from about 2 toabout 20% fat. Particularly preferred frozen desserts of the presentinvention comprise from about 10 to about 20%, most preferably fromabout 14 to about 18%, fat. The fat level of these preferred frozendesserts corresponds to the milkfat level of conventional ice creamproducts. Accordingly, these preferred frozen desserts are particularlydesirable for providing ice cream-like products.

A particularly important characteristic of the fat present in the frozendesserts of the present invention is the fact that it is substantiallyhomogeneously dispersed in the aqueous phase as emulsified particleshaving an average particle size of about 5 microns or less, preferablyabout 2 microns or less. This dispersion of relatively fine emulsifiedfat particles is similar to the dispersion of milkfat particles in aconventional ice cream product. Accordingly, and surprisingly, frozendessert products of the present invention comprising this dispersion offiner emulsified fat particles have a smooth, creamy, nongrittymouthfeel that is more like that of conventional ice cream products. Bycontrast, it has been found that frozen desserts having larger dispersedemulsified fat particles (e.g., about 10 microns or greater) impart agritty, sand-like impression, followed by a waxy mouthfeel impressionthat is unlike conventional ice cream products.

The fat present in the frozen dessert products of the present inventioncomprises in whole, or in part, certain intermediate melting polyolpolyesters that provide reduced calorie benefits, the balance of the fatbeing a digestible triglyceride fat, usually milkfat. The proportion ofintermediate melting polyol polyesters which are present in the fatdepends upon the reduced calorie benefits desired, the total level offat in the product, and the textural, in particular, mouthfeelproperties, desired. For frozen dessert products of the presentinvention, the fat can comprise from about 30 to 100% of these polyolpolyesters. Preferably, the fat comprises from about 50 to 100% of thesepolyol polyesters.

The intermediate melting polyol polyesters useful in the presentinvention are edible, wholly or partially nondigestible polyol fattyacid polyesters having at least 4 fatty acid ester groups, wherein thepolyol(e.g., a sugar, a sugar alcohol or a sugar derivative such as analkyl glycoside) contains at least 4 (preferably from 4 to 8) hydroxygroups prior to esterification, and wherein each fatty acid group hasfrom 2 to 24 carbon atoms. These intermediate melting polyol polyestersare particularly characterized by the following physical properties: (a)a viscosity of from about 2.5 to about 200 poise at 100° F. (37.8° C.)and at a shear rate of 10 seconds⁻¹ ; and (b) a liquid/solid stabilityof at least about 30% at 100° F. (37.8° C.).

To measure the viscosity of a sample of the intermediate melting polyolpolyesters, a plate and cone viscometer is used. The viscosity ismeasured after 10 minutes of shear at a constant shear rate of 10 sec⁻¹.At 100° F. (37.8° C.), the polyol polyesters useful in the presentinvention typically have a viscosity in the range of from about 2.5 toabout 200 poise at a shear rate of 10 seconds⁻¹. Preferably, the polyolpolyesters have a viscosity of from about 5 to about 100 poise. Mostpreferred polyol polyesters have a viscosity of from about 20 to about60 poise.

As discussed above, the present intermediate melting polyol polyestershave a high liquid/solid stability inasmuch as the liquid portion ofthese polyol polyesters does not readily separate from the solidportion. At 100° F. (37.8° C.), these intermediate melting polyolpolyesters have a liquid/solid stability of at least about 30%,preferably at least about 50%, more preferably at least about 70%, andmost preferably at least about 80%.

Moreover, the present intermediate melting polyol polyesters aresufficiently viscous and stable even at relatively low levels of solids.The Solid Fat Content (SFC) provides a reasonable approximation of thepercent by weight solids of a particular fatty material at a giventemperature. The present polyol polyesters desirably have a Solid FatContent at 98.6° F. (37° C.) of about 20% or less. Particularlypreferred SFC values at 98.6° F. (37° C.) are in the range of from about4 to about 20%, and most preferably in the range of from about 6 toabout 15%.

Preferred intermediate melting polyol polyesters for use in the presentinvention are selected from sugar fatty acid polyesters and sugaralcohol fatty acid polyesters. The term "sugar" is used herein in itsgeneric sense to include monosaccharides, disaccharides,oligosaccharides, and polysaccharides. The term "sugar alcohol" is usedin its generic sense to refer to the reduction product of sugars whereinthe aldehyde or ketone group has been reduced to an alcohol. Preferredsugars or sugar alcohols contain 4 to 8 hydroxy groups prior toesterification. The fatty acid ester compounds are prepared by reactinga sugar or sugar alcohol with fatty acids as discussed below.

Examples of suitable monosaccharides are those containing 4 hydroxygroups such as xylose, arabinose, ribose and methylglucoside; the sugaralcohol derived from xylose, i.e., xylitol, is also suitable. Themonosaccharide erythrose is not suitable since it only contains 3hydroxy groups; however, the sugar alcohol derived from erythrose, i.e.,erythritol, contains 4 hydroxy groups and is thus suitable. Among 5hydroxy-containing monosaccharides that are suitable for use herein areglucose, mannose, galactose, fructose, and sorbose. A sugar alcoholderived from sucrose, glucose, or sorbose, e.g., sorbitol, contains 6hydroxy groups and is also suitable as the alcohol moiety of the fattyacid ester compound. Examples of suitable disaccharides are maltose,lactose, and sucrose, all of which contain 8 hydroxy groups.

In preparing the intermediate melting polyol polyesters useful in thepresent invention, the polyol (e.g., a sugar or sugar alcohol compoundsuch as those identified above) is esterified with fatty acids havingfrom 2 to 24 (preferably from 8 to 22), carbon atoms. Examples of suchfatty acids are acetic, butyric, caproic, caprylic, capric, lauric,myristic, myristoleic, palmitic, palmitoleic, stearic, oleic, elaidic,ricinoleic, linoleic, linalenic, eleostearic, arachidic, behenic, anderucic. The fatty acids can be derived from suitable naturally occurringor synthetic fatty acids and can be saturated or unsaturated, includingpositional and geometric isomers. The polyol polyesters of thisinvention are usually, but not necessarily, mixed esters of fatty acids,rather than esters of a single type of fatty acid.

Fatty acids per se or naturally occurring fats and oils can serve as thesource for the fatty acid portion of the polyol fatty acid polyester.For example, rapeseed oil provides a good source for C₂₂ fatty acid. C₁₆-C₁₈ fatty acids can be provided by tallow, soybean oil, or cottonseedoil. Shorter chain fatty acids (e.g., C₁₂ -C₁₄ fatty acids) can beprovided by coconut, palm kernel, or babassu oils. Corn oil, lard, oliveoil, palm oil, peanut oil, safflower seed oil, sesame seed oil, andsunflower seed oil, are examples of other natural oils which can serveas the source of the fatty acid component. The fatty acids can besaturated, unsaturated, or mixtures thereof. The unsaturated fatty acidscan include positional and geometric isomers (e.g., cis and transisomers), or mixtures thereof. In order to provide the required physicalproperties, the polyols are preferably esterified with particular kindsof fatty acids. Preferably, at least about 70% of the fatty acids areselected from the group consisting of lauric, myristic, palmitic,stearic, oleic and elaidic (C_(18:1)), linoleic (C_(18:2)), and behenicacids and mixtures thereof.

Iodine Value is a measure of the degree of unsaturation of fatty acidsthat are esterified on the polyol. The intermediate melting polyolpolyesters usually have an Iodine Value of from about 10 to about 70. Apreferred group of these polyesters have Iodine Values of from about 15to about 60. These preferred polyesters also have a fatty acidcomposition characterized by: (a) not more than about 0.6% fatty acidshaving 3 or more double bonds; (b) not more than about 20% fatty acidshaving 2 or more double bonds; and (c) not more than about 35% of thefatty acid double bonds are trans-double bonds. The percent trans-doublebonds is calculated as follows:

    ______________________________________                                         ##STR1##                                                                     where P = percent trans-double bonds                                                   D.sub.trans = trans fatty acids (by IR)                                       D.sub.total = total number of double bonds                           ______________________________________                                    

Preferred fatty acid compositions for these preferred polyesters are:

less than about 12% palmitic acid;

from about 30 to about 70% stearic acid;

from about 15 to about 60% oleic and elaidic (C_(18:1)) acids;

less than about 12% linoleic (C_(18:2)) acid; and

less than about 0.6% linolenic (C_(18:3)) acid.

Most preferred fatty acid compositions for these preferred polyestersare:

less than about 12% palmitic acid;

from about 40 to about 70% stearic acid;

from about 20 to about 50% oleic and elaidic (C_(18:1)) acid;

less than about 12% linoleic (C_(18:2)) acid; and

less than about 0.6% linolenic (C_(18:3)) acid.

With regard to reduced calorie benefits, a characterizing feature of theintermediate melting polyol polyesters useful in the present inventionis that they predominantly contain at least 4 fatty acid ester groups.Polyol fatty acid polyester compounds that contain 3 or less fatty acidester groups are digested in the intestinal tract much in the manner asordinary triglyceride fats, but polyol fatty acid polyester compoundsthat contain 4 or more fatty acid ester groups are digested to a lesserextent and thus have the desired reduced calorie properties.

Highly preferred intermediate melting polyol polyesters are sucrosefatty acid polyesters. Preferred sucrose fatty acid polyesters have themajority of their hydroxy groups esterified with fatty acids. Preferablyat least about 85%, and most preferably at least about 95%, of theesters are octaesters, heptaesters, hexaesters, or mixtures thereof.Preferably, no more than about 40% of the esters are hexaesters orheptaesters, and at least about 60% of the esters are octaesters. Mostpreferably at least about 70% of the esters are octaesters. It is alsomost preferred that the polyesters have a total content of penta- andlower esters of not more than about 3%.

The intermediate melting polyol polyesters suitable for use herein canbe prepared by a variety of methods well known to these skilled in theart. These methods include: transesterification of the polyol withmethyl, ethyl or glycerol fatty acid esters using a variety ofcatalysts; acylation of the polyol with a fatty acid chloride; acylationof the polyol with a fatty acid anhydride; and acylation of the polyolwith a fatty acid, per se. As an example, the preparation of sugar andsugar alcohol fatty acid esters is described in U.S. Pat. Nos.2,831,854, 3,963,699, 4,517,360 and 4,518,772, all of which areincorporated by reference.

The preferred intermediate melting polyol polyesters described abovehaving maximum levels of fatty acids with two or more double bonds, aswell as trans-double bonds, can be prepared using two source oilstreams. For example, a sugar or sugar alcohol is esterified with amixture of fatty acids from a primary source oil and a fullyhydrogenated secondary source oil in a ratio between about 20:80 andabout 80:20, preferably between about 50:50 and about 75:25. The primarysource oil has an Iodine Value between about 65 and about 100,preferably between about 75 and about 95, and the fully hydrogenated oilhas an Iodine Value between about 1 and about 12, preferably betweenabout 1 and about 8. The partially hydrogenated portion is derived by acatalytic process which provides low levels of polyunsaturated fattyacids, and low levels of trans configurated double bonds. For example,the following hydrogenation conditions are suitable for obtainingpartially hydrogenated oils having low levels of polyunsaturated acidsand trans-double bonds: 0.02% by weight nickel catalyst, 40 psigpressure, 270° F. (135° C.) initial temperature, and 320° F. (160° C.)reaction temperature.

An alternative method for preparing these preferred polyol polyestersinvolves:

(1) esterifying a polyol with a mixture of fatty acids from a primarysource oil and a secondary fully hydrogenated source oil in a ratiobetween about 20:80 and about 80:20, the primary source oil having anIodine Value between about 65 and about 100, and the fully hydrogenatedoil having an Iodine Value between about 1 and about 12; and

(2) esterifying a polyol with a mixture of fatty acids from a tertiarysource oil, the tertiary source oil having an Iodine Value of from about65 to about 100; and

(3) blending the esterified products of steps (1) and (2).

The preferred Iodine Values for the primary and tertiary streams arefrom about 75 to about 95 and the preferred Iodine Values for thesecondary stream are from about 1 to about 8. The ratio of polyolpolyesters prepared from a primary source oil stream to polyolpolyesters prepared from a secondary source oil stream is between about20:80 and 80:20, preferably between about 50:50 and 75:25.

Source oils particularly suitable for use in preparing these preferredpolyol polyesters include hardened and partially hardened canola, corn,safflower, high oleic safflower, soybean, peanut, sunflower or higholeic sunflower oils. Mixtures of these oils are also suitable. See U.S.application Ser. No. 421,867, to Robert W. Johnston, Josephine L.Kong-Chan, Richard G. Schafermeyer and Paul Seiden, filed Oct. 16, 1989(herein incorporated by reference), which discloses these preferredpolyol polyesters and their preparation.

2. Milk Solids Other Than Fat

Another key component of the frozen dessert products of the presentinvention are the milk solids other than fat. These milk solids otherthan fat enhance the palatability of the frozen dessert product,increase its food value and are a more economical source of solids thanfat. The particular amount of milk solids other than fat present inthese frozen desserts can vary, particularly depending upon the amountof fat which is present. Generally, the level of milk solids other thanfat varies inversely to the level of fat (i.e., the higher the level offat, the lower the level of milk solids other than fat) in order tomaintain the proper total solids balance and to insure the propertextural and storage properties for the resulting frozen dessertproduct. Frozen desserts of the present invention can generally comprisefrom about 3 to about 15% milk solids other than fat. For preferredfrozen desserts of the present invention in the form of ice cream-likeproducts, the level of milk solids other than fat is typically fromabout 5 to about 10%.

A variety of dairy-based sources can be used to provide milk solidsother than fat for frozen dessert products of the present invention.These dairy-based sources include cream, dry cream, fluid whole milk,concentrated whole milk, evaporated whole milk, sweetened condensedwhole milk, superheated condensed whole milk, dried whole milk, skimmilk, concentrated skim milk, evaporated skim milk, condensed skim milk,superheated condensed skim milk, sweetened condensed skim milk,sweetened condensed part-skim milk, nonfat dry milk, sweet creambuttermilk, condensed sweet cream buttermilk, dried sweet creambuttermilk, concentrated skim milk from which a portion of the lactosehas been removed, casein, modified casein, casein prepared byprecipitation with gums, ammonium caseinate, calcium caseinate, sodiumcaseinate, sweet dairy whey, neutralized acid whey, modified whey, wheyprotein concentrate, concentrated cheese whey and dried cheese whey, aswell as mixtures of these sources. (The dairy-based sources of milksolids other than fat can also provide milkfat that forms a portion ofthe fat present in the frozen desserts of the present invention.)Particularly preferred dairy-based sources of milk solids other than fatfor use in the present invention are condensed skim milk, sweetenedcondensed whole milk, fluid whole milk, nonfat dry milk, cream, andmixtures thereof. (Nondairy-based sources of protein such as vegetable,e.g., soy, protein can also be substituted in whole or in part for themilk solids other than fat.)

3. Sweeteners and Optional Bulking Agents

Another key component of the frozen dessert products of the presentinvention is an effective amount of a sweetener or sweeteners. Milksolids other than fat can contain a fairly high level of lactose (e.g.,on the order of about 55%). However, lactose generally providesinsufficient sweetness, particularly relative to higher intensitysweeteners such as sucrose. Accordingly, a higher intensity sweetener orsweeteners is needed in addition to any lactose that is present in themilk solids other than fat.

Suitable higher intensity nutritive carbohydrate sweeteners includesucrose, glucose, fructose, maltose, corn syrups including high fructosecorn syrups and high maltose corn syrups, invert sugar, maple syrup,maple sugar, honey, brown sugar, refiners syrup (also known as liquidsugar or liquid sucrose), and mixtures of these sweeteners. The amountof nutritive sweetener included is selected to provide the desiredsweetness intensity in the frozen dessert product. Usually, thenutritive sweetener comprises from about 10 to about 20% of the product.Preferably, the nutritive sweetener comprises from about 13 to about 16%of the product.

If an extra calorie reduction benefit is desired, noncaloric or reducedcalorie sweeteners can be used wholly or partially in place of thenutritive carbohydrate sweeteners. Suitable noncaloric or reducedcalorie sweeteners include, but are not limited to, aspartame;saccharin; alitame, thaumatin; dihydrochalcones; cyclamates;steviosides; glycyrrhizins, synthetic alkoxy aromatics, such as Dulcinand P-4000; sucralose, suosan; miraculin; monellin; sorbitol; xylitol;talin; cyclohexylsulfamates; substituted imidazolines; syntheticsulfamic acids such as acesulfame, acesulfam-K and n-substitutedsulfamic acids; oximes such as perilartine; rebaudioside-A; peptidessuch as aspartyl malonates and succanilic acids; dipeptides; amino acidbased sweeteners such as gem-diaminoalkanes, meta-aminobenzoic acid,L-aminodicarboxylic acid alkanes, and amides of certainalphaaminodicarboxylic acids and gem-diamines; and3-hydroxy-4-alkyloxyphenyl aliphatic carboxylates or heterocyclicaromatic carboxylates. The particular amount of noncaloric or reducedcalorie sweetener included in the frozen dessert product will depend onthe sweetness intensity of the particular sweetener and the sweetnesseffect desired.

When these noncaloric or reduced calorie sweeteners are used, it can bedesirable to include bulking or bodying agents. Suitable bulking orbodying agents include partially or wholly nondigestible carbohydrates,for example, polydextrose and cellulose or cellulose derivatives, suchas carboxymethylcellulose, carboxyethylcellulose,hydroxypropylcellulose, methylcellulose, hydroxypropyl methylcellulose,and microcrystalline cellulose. Other suitable bulking/bodying agentsinclude starches, gums (hydrocolloids), fermented whey, tofu, andmaltodextrins.

A particularly desirable class of nondigestible bulking agents arecertain 5-C-hydroxymethyl hexose compounds and their derivatives thatact like "reduced calorie sugars" in terms of their ability to providethe functional properties of nutritive carbohydrate sweeteners (e.g.,sucrose), but without the sweetness or the calories. See U.S.application Ser. No. 339,531 to Adam W. Mazur, filed Apr. 20, 1989(herein incorporated by reference), which discloses these reducedcalorie sugars and their synthesis and U.S. application Ser. No. 337,725to Adam W. Mazur, George D. Hiler, Jr., Gordon K. Stipp and Bernard W.Kluesener, filed Apr. 17, 1989 (herein incorporated by reference), foran alternative synthesis of the 5-C-hydroxymethyl aldohexoses. Thesereduced calorie sugars can comprise from about 10 to about 20% of theproduct.

4. Flavoring Substances

Another key component of the frozen dessert products of the presentinvention is an effective amount of a flavoring substance. Suitableflavoring substances can be in the form of whole or comminuted foodpieces, purees, extracts, concentrates and essences, and can be derivedfrom natural and/or synthetically produced sources. Examples of suitablenatural flavorings include: (1) citrus and noncitrus fruit flavors(e.g., whole or comminuted fresh fruit, fruit purees, fruitconcentrates, extracts or essences, candied or glazed fruits, and driedfruits); (2) sugar-free versions of such fruit flavorings; (3) flavorsderived from botanicals; (4) spices; (5) chocolate, cocoa or chocolateliquor; (6) coffee; (7) natural flavorings obtained from vanilla beans;(8) nuts, including nutmeats and nut extracts from pecans, walnuts,almonds, pistachios, filberts and peanuts. Other sources of naturalflavorings include liqueur flavorings such as alcohol, whiskey and otherdistilled beverages, fruit brandy distillate and brandy flavor essence,and fruit liqueurs. Examples of synthetically derived flavorings includearomatic chemicals and imitation flavors. The particular amount offlavoring substance included in the frozen dessert products of thepresent invention will depend upon the flavor effects desired and theparticular flavoring substance used. Usually, the flavoring substancecomprises from about 0.01 to about 20% of the product, and typicallyfrom about 0.2 to about 12% of the product.

5. Oil-in-Water Emulsifiers

Another key component of the frozen dessert products of the presentinvention is an effective amount of an oil-in-water emulsifier. Theoil-in-water emulsifier is necessary in order to disperse the fatdroplets or particles comprising the intermediate melting polyolpolyesters in the continuous aqueous phase and to maintain a stableoil-in-water emulsion. In addition, emulsifiers facilitate airincorporation during freezing to provide a finer dispersion of air cellsthat imparts a smoother body and texture, and slower meltdown, to theresulting frozen dessert. Suitable oil-in-water emulsifiers for use inthe present invention include distilled and undistilled mono- anddiglycerides of C₁₆ -C₁₈ fatty acids (e.g., DIMODAN 0), ethoxylatedmono- and diglycerides, polyoxyethylene derivatives of hexahydricalcohols in particular polyoxyethylene (20) sorbitan monostearate (e.g.,polysorbate 60), polyoxyethylene (20) sorbitan tristearate (e.g.,polysorbate 65), and polyoxyethylene (20) sorbitan monooleate (e.g.,polysorbate 80), propylene glycol monoesters of C.sub. 16-C₁₈ fattyacids, diacetyl sodium sulfosuccinate, as well as mixtures of theseemulsifiers. Preferred emulsifiers are the monoglycerides,polyoxyethylene (20) sorbitan monostearate, and mixtures thereof. Theparticular amount of oil-In-water emulsifier which is effective willtypically depend upon the emulsifier used and the particular compositionof the frozen dessert product, in particular the level of fat andintermediate melting polyol polyesters present. Usually, the frozendessert product comprises from about 0.05 to about 2% emulsifier.Preferably, the emulsifier is included in the product in an amount offrom about 0.1 to about 0.5%.

6. Water

Another key component of the frozen dessert products of the presentinvention is water. Water provides the continuous aqueous phase In whichthe emulsified fat particles, and other components present in the frozendessert product, are dispersed, dissolved or suspended. Upon freezing,this continuous aqueous phase provides ice crystals which impartstructural integrity and stability to the product. The source of waterfor the frozen dessert product can be added water, or can be suppliedfrom other fluid dairy ingredients, such as those used to supply milksolids other than fat. The level of water present in the frozen dessertproducts of the present invention can vary depending upon the texturalproperties desired and the particular level of the remaining components.Usually, frozen dessert products of the present invention comprise fromabout 50 to about 75% water. Preferably, frozen desserts of the presentinvention comprise from about 55 to about 65% water.

7. Other Optional Ingredients

The frozen dessert products of the present invention can include otheroptional ingredients typically present in conventional frozen desserts.A particularly prominent example of optional ingredients often includedin frozen dessert products are stabilizers. Stabilizers produce asmoothness in the textural properties of the product, retard or reduceice crystal growth during storage of the product, provide uniformity inthe product and resistance to melting. Stabilizers typically functionthrough their ability to form gel structures in the water or theirability to combine with the water by hydration. (Certain of thesestabilizers can also function as bulking or bodying agents if noncaloricor reduced calorie sweeteners are used.) Suitable stabilizers includesodium alginate, propylene glycol alginate, calcium sulphate, gelatin,gum acacia, guar gum, gum karaya, locust bean gum, gum tragacanth,carrageenan and salts thereof, xanthan gum, microcrystalline cellulose,cellulose ethers such as methyl cellulose, hydroxypropyl cellulose,hydroxypropylmethyl cellulose, carboxymethyl cellulose and its sodiumsalt, as well as mixtures of these stabilizers. Preferred stabilizersare carrageenan, gelatin, and mixtures thereof. The amount of stabilizerincluded in the frozen desserts of the present invention is typicallythat of conventional frozen desserts, e.g., in an amount of up to about1% (typically from about 0.05 to about 0.5%) of the product.

Another optional ingredient which can be included in frozen dessertproducts of the present invention are egg yolk solids. Egg yolk solidsare typically included in frozen dessert products in the form of frozencustards or "french" ice creams. Suitable sources of egg yolk solidsinclude liquid egg yolks, frozen egg yolks, dried egg yolks, liquidwhole eggs, frozen whole eggs, sugared frozen egg yolks, salted frozenegg yolks, dried whole eggs, or combinations of the foregoing egg yolksubstances. When egg yolk solids are used, they are typically includedat levels typically present in such frozen dessert products, e.g., inamounts of from about 1 to about 2% of the product.

Other optional ingredients that can be included in frozen dessertproducts of the present invention include mineral salts such as sodiumand disodium citrate, disodium phosphate, tetrasodium pyrophosphate,sodium hexametaphosphate, calcium oxide, magnesium oxide and the like.These mineral salts are typically included for the purpose of improvingthe properties of the mixture of ingredients during preparation of thefrozen dessert product, as well as improving the characteristics of theresulting frozen dessert product. Natural or artificial colorings canalso be included in frozen dessert products of the present invention.

The frozen desserts of the present invention, especially theintermediate melting polyol polyesters therein, can be fortified withvitamins and minerals, particularly the fat-soluble vitamins. U.S. Pat.No. 4,034,083 to Mattson (herein incorporated by reference) disclosespolyol fatty acid polyesters fortified with fat-soluble vitamins. Thefat-soluble vitamins include vitamin A, vitamin D, vitamin E, andvitamin K. Vitamin A is a fat-soluble alcohol of the formula C₂₀ H₂₉ OH.Natural vitamin A is usually found esterified with a fatty acid;metabolically active forms of vitamin A also include the correspondingaldehyde and acid. Vitamin D is a fat-soluble vitamin well known for usein the treatment and prevention of rickets and other skeletal disorders.Vitamin D comprises sterols, and there are at least 11 sterols withvitamin D-type activity. Vitamin E (tocopherol) is a third fat-solublevitamin which can be used in the present invention. Four differenttocopherols have been identified (alpha, beta, gamma and delta), all ofwhich are oily, yellow liquids, insoluble in water but soluble in fatsand oils. Vitamin K exists in at least three forms, all belonging to thegroup of chemical compounds known as quinones. The naturally occurringfat-soluble vitamins are K₁ (phylloquinone), K₂ (menaquinone), and K₃(menadione). The amount of the fat-soluble vitamins employed herein tofortify the present frozen dessert products can vary. If desired, theproducts can be fortified with a recommended daily allowance (RDA), orincrement or multiple of an RDA, of any of the fat-soluble vitamins orcombinations thereof. It is preferred that the products be supplementedwith 0.88 to 1.1 mg. vitamin E in the form of d-alpha-tocopherol acetateper gram of the intermediate melting polyol polyesters.

Vitamins that are nonsoluble in fat can similarly be included in thepresent frozen dessert products. Among these vitamins are the vitamin Bcomplex vitamins, vitamin C, vitamin G, vitamin H, and vitamin P. Theminerals include the wide variety of minerals known to be useful in thediet, such as calcium, magnesium, and zinc. Any combinations of vitaminsand minerals can be used in the present frozen dessert products.

C. Process for Preparing Frozen Dessert Products

1. Formation of Preemulsion Containing Intermediate Melting PolyolPolyesters

A key aspect of the process for preparing the frozen dessert products ofthe present invention is the initial formation of an oil-in-waterpreemulsion containing the intermediate melting polyol polyesters. Thispreemulsion is particularly characterized by the fact that theintermediate melting polyol polyesters are substantially homogeneouslydispersed in the aqueous phase as emulsified fat droplets which arebelieved to have an average droplet size of about 5 microns or less. Toachieve this droplet size reduction, the process of the presentinvention forms this preemulsion by homogenizing a mixture whichconsists essentially of the intermediate melting polyol polyesters andonly a portion of the remaining dessert ingredients (e.g., milk solidsother than fat, sweetener, etc.). This Is unlike the preparation ofconventional frozen desserts, in particular ice cream, where all of thedessert ingredients, Including the milk fat, are homogenized in a singlestep. Indeed, it has been found that if a mixture of intermediatemelting polyol polyesters and all of the other dessert ingredients arehomogenized in a single step according to conventional ice cream making,the resulting homogenized mixture will contain much larger emulsifiedfat droplets (e.g., about 10 microns or greater), even if anoil-in-water emulsifier is used.

In preparing this preemulsion, a mixture is formed which consistsessentially of the following ingredients:

(1) from about 30 to about 50% (preferably from about 35 to about 45%)fat comprising from about 70 to 100% (preferably from about 90 to 100%)intermediate melting polyol polyesters, as previously defined in part Bof this application;

(2) from about 10 to about 30% (preferably from about 13 to about 24%)milk solids other than fat, as previously defined in part B of thisapplication;

(3) from 0 to about 10% (preferably from about 1 to about 5%) of asweetener, as previously defined in part B of this application;

(4) from 0 to about 3% (preferably from about 0.05 to about 2%) of astabilizer, as previously defined in part B of this application;

(5) an effective amount (preferably from about 0.3 to about 0.8%) of anoil-in-water emulsifier; and

(6) from about 25 to about 45% (preferably from about 30 to about 40%)water.

As noted previously, the above mixture provides only a portion of thetotal milk solids other than fat and sweetener present in the finalfrozen dessert product. For example, such mixtures provide up to about55% of the total milk solids other than fat and up to about 5% of thetotal sweetener for an ice cream-like frozen dessert product. In formingthese mixtures, sources of milk solids other than fat that are low inmilkfat (e.g., condensed skim milk, nonfat dry milk) are preferablyused. The components of the mixture can be combined or added together inany appropriate fashion, typically in the following order of addition:(1) intermediate melting polyol polyesters; (2) liquid ingredients(e.g., milk and water); and (3) dry ingredients (e.g., sweetener andstabilizer).

During and/or after the ingredients are combined and mixed together, themixture is heated to a temperature high enough to melt/liquefy theintermediate melting polyol polyesters and to dissolve the water-solubleingredients so as to provide a pumpable, fluid mixture. Usually, thismixture is heated to a temperature of from about 140° to about 190° F.(about 60° to about 87.8° C.), and preferably to a temperature of fromabout 170° to about 180° F. (from 76.7° to about 82.2° C.). This heated,fluid mixture is then subjected to a homogenization step. Homogenizationis usually accomplished by forcing this fluid mixture through the smallorifice of a homogenizer (or orifices in the case of a two-stagehomogenizer), using a positive displacement plunger pump to furnish theappropriate pressure. This orifice consists of a valve and seat in whichthe two adjacent surfaces are parallel and lap smooth and is surroundedby an impact ring against which the fluid mixture of ingredientsimpinges as it leaves the valve. The breakup and size reduction of thefat droplets (e.g, the intermediate melting polyol polyesters) is causedby the shear forces that occur as a thin stream of the fluid mixturetravels at a high velocity between the closely adjacent surfaces of thevalve and the seat, and then by the shattering effect that occurs as thethin stream impinges on the impact ring upon leaving the valve. Sizereduction of the fat droplets is also caused by cavitation effects.Cavitation is caused by the sudden release of pressure as the thinstream leaves the valve, which momentarily lowers the vapor pressure ofthe fluid mixture to a point where vapor pockets are formed. The fatdroplets bounce back and forth inside these vapor bubbles and areshattered by impacts against the bubble walls, thus causing further sizereduction.

The homogenization of this fluid mixture can be carried out by passingthe heated fluid mixture through either a one-stage, or preferablytwo-stage homogenizer. See Arbuckle, Ice Cream, (1977 Avi PublishingCo.), pp. 216-218, for suitable one-stage and two-stage homogenizers,including those manufactured and sold by Gaulin and Cherry-Burrell Corp.In the case of one-stage homogenizers, suitable operating pressures canbe in the range of from about 800 to about 3000 psi, with a preferredrange of from about 1500 to about 2000 psi. In the case of two-stagehomogenizers, the first stage can be operated at a pressure of fromabout 800 to about 3000 (preferably from about 1500 to about 2000) psi,while the second stage is operated at a pressure of from about 500 toabout 1000 psi.

Homogenization of the fluid mixture of ingredients provides anoil-in-water preemulsion wherein the fat (e.g., intermediate meltingpolyol polyesters) is substantially homogeneously dispersed in theaqueous phase as emulsified fat droplets having an average droplet sizeof about 5 microns or less. Surprisingly, it has been found that thispreemulsion is fairly stable, i.e. does not invert or separate into twophases. Accordingly, this preemulsion can be stored if cooled to andheld at a temperature of about 40° F. (4.4° C.) or less, and preferablya temperature in the range of from about 32° to about 40° F. (about 0°to about 4.4° C.). This cooled preemulsion can be subsequently reheatedfor use in preparing the frozen dessert products of the presentinvention. More typically, this preemulsion is used fairly promptly inpreparing frozen dessert products of the present invention to avoid thenecessity of reheating it.

2. Formation of Homogenized Pasteurized Mixture From Preemulsion andRemaining Ingredients

In the next stage of the process of the present invention, a homogenizedpasteurized mixture is formed from the previously described preemulsionand the remaining ingredients. In preparing this homogenized pasteurizedmixture, a second mixture is formed which comprises the followingingredients:

(1) from about 10 to about 30% (preferably from about 15 to about 25%)of the preemulsion;

(2) from about 0 to about 15% (preferably from 0 to about 8%) addedtriglyceride fat, typically in the form of milkfat;

(3) from about 2 to about 14% (preferably from about 3 to about 6%)added milk solids other than fat;

(4) from 0 to about 20% (preferably from about 10 to about 20%) addedsweetener; and

(5) from about 36.5 to about 73.5% (preferably from about 45 to about55%) added water.

Other optional ingredients such as stabilizers and egg yolk solids canalso be included in this second mixture. The sources of added milksolids other than fat can include those that are low in milkfat (e.g.,milk), as well as those high in milkfat (e.g., cream). The combinedamounts of the preemulsion, added triglyceride fat, added milk solidsother than fat, added sweetener, and added water are such that thissecond mixture comprises:

(6) from 2 to about 20% (preferably from about 10 to about 20%) totalfat;

(7) from about 3 to about 15% (preferably from about 5 to about 10%)total milk solids other than fat;

(8) an effective amount of (preferably from about 10 to about 20% total)sweetener; and

(9) from about 50 to about 75% (preferably from about 55 to about 65%)total water.

The components of the second mixture can be combined or added togetherin any appropriate fashion. A typical order of addition is as follows:(1) liquid ingredients (e.g., milk, cream, liquid sweetener and water);(2) preemulsion; and (3) dry ingredients (e.g. dry sweetener, stabilizerand egg yolk solids). Surprisingly, the preemulsion mixes well with theremaining dessert ingredients that comprise the second mixture, i.e.,there is no phase separation in the second mixture. During and/or afterthe ingredients are combined and mixed together, the second mixture isheated to a temperature high enough to provide a pumpable, fluidmixture. Usually, this mixture is heated to a temperature of from about135° to about 160° F. (about 57.2° to about 71.1° C.), and preferably toa temperature from about 145° to about 150° F. (about 62.8° to about65.6° C.).

The fluid second mixture is then homogenized and pasteurized in a mannersuch that a homogenized pasteurized mixture is obtained wherein the fat(e.g., intermediate melting polyol polyesters) is substantiallyhomogeneously dispersed in the aqueous phase as emulsified fat dropletshaving an average droplet size of about 5 microns or less, preferablyabout 2 microns or less. Within these guidelines, the particular orderof the pasteurization and homogenization steps is not critical inpreparing the frozen dessert products of the present invention. Forexample, the fluid second mixture can be homogenized, and thenpasteurized, or if desired, pasteurized and then homogenized. Typically,this homogenized pasteurized mixture is obtained by first homogenizingthe second fluid mixture, followed by pasteurization.

While not wishing to be bound by theory, it is believed that therelatively fine dispersion of emulsified fat droplets in thishomogenized pasteurized mixture imparts positive textural benefits(e.g., smoother mouthfeel) to the resulting frozen dessert product dueto the following effects:

1. The finer fat droplets provide an increased surface area to massratio that promotes clumping of the fat droplets and an increasedviscosity in the homogenized pasteurized mixture. This increasedviscosity promotes more uniform air incorporation during subsequentfreezing, thus producing a frozen dessert with more uniform and smallerdispersed air cells.

2. The finer fat droplets help limit ice crystal size during freezingdue to steric hindrance effects. A greater number of finer fat dropletsinterfere with the migration of water molecules to the existing icecrystals, thus causing a greater number of finer ice crystals to formduring freezing.

Homogenization of this second mixture can be carried out in the same, orsimilar fashion, as the homogenization used to obtain the preemulsion.For example, homogenization of the second mixture can be carried out bypassing it through either a one-stage, or preferably two-stage,homogenizer. In the case of one-stage homogenizers, suitable operatingpressures can be in the range of from about 800 to about 3000 psi, witha preferred range of from about 1500 to 2000 psi. In the case oftwo-stage homogenizers, the first stage can be operated at a pressure offrom about 800 to about 3000 psi (preferably from about 1500 to about2000) psi, while the second stage is operated at a pressure of fromabout 500 to about 1000 psi.

Pasteurization can be carried out according to the process of thepresent invention by any suitable method that is used in pasteurizingconventional frozen dessert products such as ice cream. See Arbuckle,Ice Cream, supra, at pages 211-15 (herein incorporated by reference),which describes the pasteurization of conventional ice cream products.For example, pasteurization can be carried out by batch methods (e.g.,at a temperature of at least about 155° F. (68.3° C.), for at leastabout 30 minutes), high temperature short-time methods (e.g., at atemperature of at least about 175° F. (79.4° C.) for at least about 25seconds), vacreation methods (e.g., at a temperature of at least about194° F. (90° C.) for from about 1 to about 3 seconds), and ultrahightemperature methods (e.g., at a temperature of from about 210° to about265° F. (about 98.9° to about 129.4° C.) for from about 2 to about 40seconds). The particular pasteurization method and temperatureconditions used can alter the flavor characteristics of the mixture,e.g., can impart cooked flavors. Accordingly, the pasteurization methodand temperature conditions used needs to be selected with such potentialflavor effects in mind.

3. Aging, Adding Flavoring Substances, Freezing, Packaging and Hardening

The homogenized pasteurized mixture is typically rapidly cooled to atemperature of about 40° F. (4.4° C.) or less, and typically to atemperature in the range of from about 32° to about 40° F. (about 0 toabout 4.4° C.). The cooled mixture is then typically held in thistemperature range for a period of from about 1 to about 12 hours,preferably for from about 1 to about 2 hours, to age the mixture. Agingtypically causes the following effects to occur in the mixture: (1)solidification of the fat; (2) swelling and hydration of any stabilizerpresent, e.g., gelatin; (3) slight changes in the protein present; and(4) increases in the viscosity of the mixture. Aging of the mixture isparticularly desirable in terms of improving the textural properties andresistance to melting of the resulting frozen dessert product, as wellas ease in incorporating air during subsequent freezing. See Arbuckle,Ice Cream, supra, at page 222.

The homogenized pasteurized mixture, with or without aging, is thensubjected to a freezing step to partially freeze or solidify themixture. The partial freezing of this homogenized pasteurized mixturecan be carried out by any standard freezing method used in thepreparation of conventional frozen dessert products such as ice cream.See Arbuckle, Ice Cream, supra, at pages 239-66, which is hereinincorporated by reference. For example, the homogenized pasteurizedmixture of the present invention can be partially frozen or solidifiedby using a batch freezer, continuous freezer, low temperature continuousfreezer, a soft serve-type freezer, or a counter-type freezer. Theparticular temperature and time conditions for carrying out this partialfreezing step can vary greatly depending upon the type of freezer used.For example, the homogenized pasteurized mixtures of the presentinvention can be partially frozen at temperatures in the range of fromabout 15° to about 28° F. (about -9.4° to about -2.2° C.) over a periodof from about 24 seconds (e.g., continuous or low temperature continuousfreezer) to about 10 minutes (e.g., batch or counter freezer). Duringpartial freezing, it is often desirable to agitate, aerate and/or whipthe mixture to incorporate air to provide the desired amount of overrun.The particular amount of overrun obtained can be any level appropriatefor conventional frozen dessert products, in particular ice creamproducts.

Flavoring substances (and optionally coloring) can be added to thehomogenized pasteurized mixture at any point where such substances areincorporated into conventional frozen dessert products such as icecream. Typically, flavor extracts, essences and concentrates (e.g.,vanilla) are added after the homogenized pasteurized mixture has beenaged, but prior to partial freezing. Flavoring substances in the form ofwhole or comminuted food pieces (e.g., whole or chopped fruit or nuts)are typically added after the homogenized pasteurized mixture has beenpartially frozen. With these guidelines in mind, no particularcriticality is attached to the point at which the flavoring substancesare added to the homogenized pasteurized mixture.

After the flavoring substances have been added, the partially frozenmixture can be used as is to provide a soft-serve frozen dessertproduct. This partially frozen mixture is usually in the form of asemi-solid that is pumpable. To provide a firmer product, this partiallyfrozen mixture is typically poured or pumped into a suitable package orcontainer and then fully hardened. Hardening of this partially frozenmixture can be carried out using standard conditions typically used inthe hardening of conventional frozen dessert products, in particular icecream. See Arbuckle, Ice Cream, supra, at pages 270-75, which is hereinincorporated by reference. Some typical conditions for hardeningpartially frozen mixtures of the present invention are temperatures ofabout -4° F. (-20° C.) or less (typically in the range of from about -10to about -45° F. (about -23.3° to about -42.8° C.)) for a period of atleast about 4 hours (typically for from about 12 to about 24 hours).Such hardening conditions typically provide a frozen dessert producthaving the firmness of a conventional ice cream product.

D. Analytical Methods for Intermediate Melting Polyol Polyesters

1. Viscosity Measurement

a. Sample Preparation

A sample of the polyesters is melted in a hot water bath at greater than190° F. (87.8° C.). The melted sample is thoroughly mixed and 10 gramsof melted sample is weighed into a vial. The vial is covered and thenheated in a hot water bath to greater than 190° F. (87.8° C.). Thesample is then allowed to recrystallize at 100° F. (37.8° C.) in aconstant temperature room. After a 24 hour time period has elapsed, thesample is taken to the viscometer and the viscosity is measured.

b. Ferranti-Shirley Viscometer Operation Procedure

A Ferranti-Shirley viscometer equipped with a 600 g. torque spring isused for the viscosity measurement. A cone is put into place, and theviscometer temperature is adjusted to 100° F. (37.8° C.). The chartrecorder is calibrated, and the gap between the cone and plate is set.The cone speed is checked, and the cone and plate temperatures areequilibrated to 100° F. (37.8° C.). The panel controls are set.Sufficient sample is placed between the plate and the cone so that thegap is completely filled. The temperature is allowed to stabilize at100° F. (37.8° C.) for about 30 seconds. The test is started byselecting the rpm for 10 seconds⁻¹ shear rate and record on the stripchart recorder. The shear stress is recorded at 10 minutes after thepoint at which the shear stress reaches the maximum value. Viscosity(poise)=shear stress (dynes/cm²) divided by shear rate (second⁻¹).

2. Liquid/Solid Stability Measurement

A sample of the polyesters is heated in a hot water bath at greater than190° F. (87.8° C.) until it completely melts and is then thoroughlymixed. The sample is then poured to capacity into 4.4 ml. centrifugetubes at 100° F. (37.8° C.). The sample is then allowed to recrystallizefor 24 hours at 100° F. (37.8° C.) in a constant temperature room. Thesample is then centrifuged at 60,000 rpm in a Beckman Model L870Mcentrifuge having a Beckman Model SW60 head for one hour at 100° F.(37.8° C.). The maximum force on the sample (i.e. at the bottom of thetube) is 485,000 g's. The percent liquid separated is then measured bycomparing the relative heights of the liquid and solid phases.Liquid/solid stability (%)=100×(total volume of sample-volume of liquidthat separated)/total volume of sample.

3. Solid Fat Content Measurement

Before determining Solid Fat Content (SFC) values, a sample of thepolyesters is heated to a temperature of 140° F. (60° C.) or higher forat least 30 minutes or until the sample is completely melted. The meltedsample is then tempered as follows: at 32° F. (0° C.) for 15 minutes; at80° F. (26.7° C.) for 30 minutes; and at 32° F. (0° C.) for 15 minutes.After tempering, the SFC values of the sample at temperatures of 50° F.(10° C.), 70° F. (21.1° C.), 80° F. (26.7° C.), 92° F. (33.3° C.) and98.6° F. (37° C.) can be determined by pulsed nuclear magnetic resonance(PNMR) after equilibration for 30 minutes at each temperature. Themethod for determining SFC values by PNMR is described in Madison andHill, J. Amer. Oil Chem. Soc., Vol. 55 (1978), pp. 328-31 (hereinincorporated by reference). Measurement of SFC by PNMR is also describedin A.O.C.S. Official Method Cd. 16-81, Official Methods and RecommendedPractices of The American Oil Chemists Society, 3rd. Ed., 1987 (hereinincorporated by reference).

4. Fatty Acid Composition and Trans Fatty Acids

The fatty acid composition (FAC) of the polyesters is determined by gaschromatography, using a Hewlett-Packard Model S712A gas chromatographequipped with a thermal conductivity detector and a Hewlett-PackardModel 7671A automatic sampler. The chromatographic method used isdescribed in Official Methods and Recommended Practices of the AmericanOil Chemists Society, 3rd Ed., 1984, Procedure Ce 1-62.

The percentage of trans fatty acids in the polyester sample isdetermined by infrared spectrophotometry (IR). The IR method used isdescribed in Madison et al, "Accurate Determination of trans Isomers inShortenings and Edible Oils by Infrared Spectrophotometry." J. Am. OilChem., Vol. 59, No. 4 (1982), pp. 178-81. The trans value obtained byIR, together with the total number of double bonds based on the FAC ofthe polyester sample, is used to calculate the percentage of transdouble bonds.

5. Ester Distribution

The relative distribution of the individual octa-, hepta-, hexa- andpenta- esters, as well as collectively the tetra- through mono- esters,of the polyesters can be determined using normal-phase high performanceliquid chromatograph (HPLC). A silica gel-packed column is used in thismethod to separate the polyester sample into the respective estergroupings noted above. Hexane and methyl-t-butyl ether are used as themobile phase solvents. The ester groupings are quantitated using a massdetector (i.e., an evaporative light scattering detector). The detectorresponse is measured and then normalized to 100%. The individual estergroups are expressed as a relative percentage.

Specific Illustrations of the Preparation of Ice Cream-Like Products ofthe Present Invention

The following are specific illustrations of ice cream-like productsprepared according to the present invention:

EXAMPLE 1

The following ingredients are used in preparing a frenchvanilla-flavored ice cream-like product:

    ______________________________________                                        Ingredient             wt. %                                                  ______________________________________                                        Preemulsion                                                                   Condensed skim milk (32% total solids)                                                               52.62                                                  Intermediate melting polyol polyesters                                                               44.90                                                  Polysorbate 60         0.27                                                   DIMODAN 0              0.27                                                   Carrageenan            0.07                                                   Dry sucrose            1.87                                                                          100.00                                                 Total Composition                                                             Preemulsion            21.38                                                  Fluid milk (3.4% fat)  32.00                                                  Cream (40% fat)        11.75                                                  Liquid sugar           14.93                                                  Water                  9.23                                                   Sweetened whole condensed milk (8% fat)                                                              4.98                                                   Corn syrup (62 D.E.)   2.98                                                   Frozen 10% sugared egg yolks                                                                         1.49                                                   Dry sucrose            0.60                                                   Gelatin                0.20                                                   Vanilla                0.40                                                   Color                  0.04                                                                          100.00                                                 ______________________________________                                    

The intermediate melting polyol polyesters are a sucrose polyestercomposition made by esterifying sucrose with a mixture of methyl estersderived from a 70/30 blend of partially hardened soybean oil (I.V. 80 to85) and fully hydrogenated soybean oil (I.V. 1-8). This composition hasthe following physical and chemical properties:

    ______________________________________                                        Viscosity             33.0    poise                                           (100° F., 37.8° C.)                                             Liquid/Solid Stability                                                                              95%                                                     (100° F., 37.8° C.)                                             SFC                   10.4%                                                   (98.6° F., 37° C.)                                              I.V.                  41.2                                                    FAC                                                                           C16:0                 10.8%                                                   C17:0                 0.2%                                                    C16:1                 0.0%                                                    C18:0                 47.7%                                                   C18:1                 33.0%                                                   C18:2                 7.2%                                                    C18:3                 0.0%                                                    C20:0                 0.3%                                                    C20:1                 0.1%                                                    C22:0                 0.1%                                                    C24:0                 0.2%                                                    Trans-fatty acids     13.6%                                                   Percent trans double bonds                                                                          28.6%                                                   Esters                                                                        Octa                  92.8%                                                   Hepta                 7.2%                                                    ______________________________________                                    

In forming the preemulsion, the intermediate melting polyol polyestersare weighed into a batch tank. The condensed skim milk is formed byslurrying a mixture of nonfat dry milk and water in a liquefier and thenadding it to the batch tank. The DIMODAN 0 and polysorbate 60emulsifiers are then added to the batch tank. A slurry of the sucroseand carrageenan stabilizer (blended for 5 minutes in a 20-quart Hobartmixer) is then added to the batch tank. The ingredients in the batchtank are mixed together and heated to 175° F. (79.4° C.), and thenpassed through a two-stage homogenizer operated at a pressure of 1700psi in the first stage and 500 psi in the second stage. The preemulsionobtained is then cooled to a temperature of about 40° F. (4.4° C.) orless.

A second mixture of ingredients is formed by adding the fluid milk,cream, liquid sugar, water, sweetened whole condensed milk, preemulsion,corn syrup, egg yolks, and a blend of sucrose and gelatin (premixed for5 minutes in a 20-quart Hobart mixer), to a mix tank in the orderindicated. The contents of the mix tank are mixed together and heated toa temperature of from 145° to 150° F. (62.8° to 65.6° C.), and thenpassed through a two-stage homogenizer operated at a pressure of 1700psi in the first stage and 500 psi in the second stage. This homogenizedmixture is then pasteurized at 175° F. (79.4° C.) for three minutes.This homogenized pasteurized mixture is cooled to a temperature ofapproximately 40° F. (4.4° C.), and then aged at this cooler temperaturefor 1 to 2 hours. Vanilla flavor and coloring is added to the agedmixture. The flavored and colored mixture is frozen while incorporatingair to 100% overrun at 22°-23° F. (-5.6° to -5.0° C.) for 26-36 secondsin a continuous freezer to provide an aerated semi-solid, pumpablemixture which is filled into containers and then fully hardened at -40°F. (-40° C.) for 16 hours to provide a firm product.

EXAMPLE 2

The following ingredients are used in preparing a frenchvanilla-flavored ice cream-like product:

    ______________________________________                                        Ingredient             wt. %                                                  ______________________________________                                        Preemulsion                                                                   Condensed skim milk (32% total solids)                                                               56.87                                                  Intermediate melting polyol polyesters                                                               40.44                                                  Polysorbate 60         0.29                                                   DIMODAN 0              0.29                                                   Carrageenan            0.08                                                   Dry sucrose            2.03                                                                          100.00                                                 Total Composition                                                             Preemulsion            19.78                                                  Milk (3.4% fat)        24.89                                                  Cream (40% fat)        15.83                                                  Liquid sugar           14.93                                                  Water                  13.86                                                  Sweetened whole condensed milk (8% fat)                                                              4.98                                                   Corn syrup (62 D.E.)   2.99                                                   10% sugared egg yolks  1.49                                                   Dry sucrose            0.60                                                   Gelatin                0.20                                                   Vitamin E              0.01                                                   Vanilla                0.40                                                   Color                  0.04                                                                          100.00                                                 ______________________________________                                    

The intermediate melting polyol polyesters are a sucrose polyestercomposition made by esterifying sucrose with a mixture of methyl estersderived from a 45/55 blend of touch-hardened soybean oil (I.V. 107) andfully hydrogenated soybean oil (I.V. 8). This composition has thefollowing physical and chemical properties:

    ______________________________________                                        Viscosity             42.9    poise                                           (100° F., 37.8° C.)                                             Liquid/Solid Stability                                                                              100%                                                    (100° F., 37.8° C.)                                             SFC                   12.6%                                                   (98.6° F., 37° C.)                                              I.V.                  46.5                                                    FAC                                                                           C16:0                 9.6%                                                    C18:0                 52.7%                                                   C18:1                 21.3%                                                   C18:2                 14.7%                                                   C18:3                 1.0%                                                    C20:0                 0.5%                                                    C22:0                 0.2%                                                    Esters                                                                        Octa                  82.1%                                                   Hepta                 17.9%                                                   ______________________________________                                    

In forming the preemulsion, condensed skim milk, intermediate meltingpolyol polyesters, polysorbate 60 and DIMODAN 0 emulsifiers, and apremixed blend of carrageenan stabilizer and sucrose is added to akettle. The contents of the kettle are mixed together and heated to atemperature of 160° F. (71.1° C.), held at this temperature for 30minutes and then passed through a two-stage homogenizer operated at apressure of 1700 psi in the first stage and 500 psi in the second stage.The preemulsion obtained is cooled to a temperature of 40° F. (4.4° C.)or less.

A second mixture of ingredients is formed by adding the milk, cream,water, sweetened whole condensed milk, preemulsion, corn syrup, eggyolks, vitamin E, and a premixed blend of sucrose, gelatin and liquidsugar, to a mix tank in the order indicated. The contents of the mixtank are mixed together and preheated to a temperature of 100°-110° F.(37.8°-43.3° C.). This preheated mixture is raised to a temperature of145°-150° F. (62.8°-65.6° C.) and then passed through a two-stagehomogenizer operated at a pressure of 1700 psi in the first stage and500 psi in the second stage. The homogenized mixture is then pasteurizedat a temperature of 175°-180° F. (79.4°-82.2° C.) for a period ofapproximately 30 seconds. The homogenized pasteurized mixture is cooledto a temperature of approximately 40° F. (4.4° C.) and then aged at thiscooler temperature for a period of 1-2 hours. Vanilla flavoring andcoloring is added to the aged mixture. The flavored and colored mixtureis frozen while incorporating air to 100% overrun at 22°-23° F. (-5.6°to -5.0° C.) for 26-36 seconds in a continuous freezer to provide anaerated, semisolid, pumpable mixture which is filled into cartons andthen fully hardened at -40° F. (-40° C.) for 16 hours to provide a firmproduct.

What is claimed is:
 1. A low calorie frozen dessert product, whichcomprises:a) from about 2 to about 20% fat comprising from about 30 to100% of edible, wholly or partially nondigestible polyol fatty acidpolyesters having at least 4 fatty acid ester groups, wherein saidpolyol contains at least 4 hydroxy groups and wherein each fatty acidgroup has from 2 to 24 carbon atoms, said polyol polyesters furtherhaving:1) viscosity of from about 2.5 to about 200 poise at 100° F.(37.8C.) and at a shear rate of 10 second⁻¹ and at a shear rate of 10seconds⁻¹ ; and 2) a liquid/solid stability of at least about 30% at100° F. (37.8C.); b) from about 9 to about 15% milk solids other thanfat; c) from about 10 to about 20% of a sweetener; d) from about 0.05 toabout 2% of an oil-in-water emulsifier; e) from about 0.01 to about 20%of a flavoring substance; f) from about 62 to about 75% water; g)wherein said fat is substantially homogeneously dispersed in he aqueousphase as emulsified fat particles having an average particle size ofabout 5 microns or less.
 2. The product of claim 1 which comprises fromabout 10 to about 20% fat comprising from about 50 to 100% of saidpolyol polyesters.
 3. The product of claim 2 wherein said polyolpolyesters are at least about 70% nondigestible and have a viscosity offrom about 5 to about 100 poise, a liquid/solid stability of at leastabout 50%, and a Solid Fat Content of about 20% or less at 98.6° F. (37°C.).
 4. The product of claim 3 wherein said polyol polyesters have aviscosity of from about 20 to about 60 poise, a liquid/solid stabilityof at least about 80% and a Solid Fat Content of from about 6 to about15%.
 5. The product of claim 3 wherein said polyol is selected from thegroup consisting of sugars and sugar alcohols containing from 4 to 8hydroxy groups and wherein each fatty acid ester group contains from 8to 22 carbon atoms.
 6. The product of claim 5 wherein said polyolpolyesters are sucrose fatty acid polyesters having at least about 85%esters selected from the group consisting of octaesters, heptaesters,hexaesters and mixtures thereof.
 7. The product of claim 6 wherein saidfatty acid ester groups comprise at least about 70% fatty acids selectedfrom the group consisting of lauric, myristic, palmitic, stearic,C_(18:1), C_(18:2) and behenic acids, and mixtures thereof, and whereinsaid sucrose polyesters comprise at least about 70% octaesters.
 8. Theproduct of claim 5 wherein said sweetener is a noncaloric or reducedcalorie sweetener.
 9. The product of claim 8 which further comprises ofa reduced calorie sugar selected from the group consisting of5-C-hydroxymethyl hexose compounds and their derivatives.
 10. Theproduct of claim 5 wherein said sweetener is a nutritive carbohydratesweetener selected from the group consisting of sucrose, glucose,fructose, maltose, corn syrups, invert sugar, maple syrup, maple sugar,honey, brown sugar, refiners syrup and mixtures thereof.
 11. The productof claim 10 wherein said emulsifier is selected from the groupconsisting of monoglycerides of C₁₆ -C₁₈ fatty acids, diglycerides ofC₁₆ -C₁₈ fatty acids, ethoxylated monoglycerides, ethoxylateddiglycerides, polyoxyethylene (20) sorbitan monostearate,polyoxyethylene (20) sorbitan tristearate, polyoxyethylene (20) sorbitanmonooleate, propylene glycol monoesters of C₁₆ -C₁₈ fatty acids,diacetyl sodium sulfosuccinate, and mixtures thereof.
 12. The product ofclaim 11 wherein said emulsifier is selected from the group consistingof monoglycerides of C₁₆ -C₁₈ fatty acids, polyoxyethylene (20) sorbitanmonostearate and mixtures thereof in an amount of from about 0.1 toabout 0.5%.
 13. The product of claim 11 which further comprises astabilizer in an amount of from about 0.05 to about 0.5%.
 14. Theproduct of claim 13 wherein said stabilizer is selected from the groupconsisting of carrageenan, gelatin and mixtures thereof.
 15. The productof claim 11 wherein said emulsified fat particles have an averageparticle size of about 2 microns or less.
 16. A stable oil-in-waterpreemulsion, which consists essentially of:a) from about 30 to about 50%fat comprising from about 70 to 100% of edible, wholly or partiallynondigestible intermediate melting polyol fatty acid polyesters havingat least 4 fatty acid ester groups, wherein said polyol contains atleast 4 hydroxy groups and wherein each fatty acid group has from 2 to24 carbon atoms, said polyol polyesters further having:1) a viscosity offrom about 2.5 to about 200 poise at 100° F. (37.8° C.) and at a shearrate of 10 seconds⁻¹ ; and 2) a liquid/solid stability of at least about30% at 100° F. (37.8° C.); b) from about 10 to about 30% milk solidsother than fat; c) from 0 to about 10% of a sweetener; d) from 0 toabout 3% of a stabilizer; e) from about 0.3 to about 0.8% of anoil-in-water emulsifier; f) from about 25 to about 45% water; g) saidfat being substantially homogeneously dispersed in the aqueous phase asemulsified fat droplets having an average droplet size of about 5microns or less.
 17. The preemulsion of claim 16 which comprises fromabout 35 to about 45% fat comprising from about 90 to 100% of saidpolyol polyesters, and from about 13 to about 24% milk solids other thanfat.
 18. The preemulsion of claim 17 wherein said polyol polyesters areat least about 70% nondigestible and have a viscosity of from about 5 toabout 100 poise, a liquid/solid stability of at least about 50%, and aSolid Fat Content of about 20% or less at 98.6° F. (37° C.).
 19. Thepreemulsion of claim 18 wherein said polyol polyesters have a viscosityof from about 20 to about 60 poise, a liquid/solid stability of at leastabout 80% and a Solid Fat Content of from about 6 to about 15%.
 20. Thepreemulsion of claim 18 wherein said polyol is selected from the groupconsisting of sugars and sugar alcohols containing from 4 to 8 hydroxygroups and wherein each fatty acid ester group contains from 8 to 22carbon atoms.
 21. The preemulsion of claim 20 wherein said polyolpolyesters are sucrose fatty acid polyesters having at least about 85%esters selected from the group consisting of octaesters, heptaesters,hexaesters and mixtures thereof.
 22. The preemulsion of claim 21 whereinsaid fatty acid ester groups comprise at least about 70% fatty acidsselected from the group consisting of lauric, myristic, palmitic,stearic, C_(18:1), C_(18:2) and behenic acids, and mixtures thereof, andwherein said sucrose polyesters comprise at least about 70% octaesters.23. The preemulsion of claim 20 wherein said sweetener is a nutritivecarbohydrate sweetener selected from the group consisting of sucrose,glucose, fructose, maltose, corn syrups, invert sugar, maple syrup,maple sugar, honey, brown sugar, refiners syrup and mixtures thereof inan amount of from about 1 to about 5%.
 24. The preemulsion of claim 23wherein said emulsifier is selected from the group consisting ofmonoglycerides of C₁₆ -C₁₈ fatty acids, diglycerides of C₁₆ -C₁₈ fattyacids, ethoxylated monoglycerides, ethoxylated diglycerides,polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20)sorbitan tristearate, polyoxyethylene (20) sorbitan monooleate,propylene glycol monoesters of C₁₆ -C₁₈ fatty acids, diacetyl sodiumsulfosuccinate, and mixtures thereof.
 25. The preemulsion of claim 24wherein said emulsifier is selected from the group consisting ofmonoglycerides of C₁₆ -C₁₈ fatty acids, polyoxyethylene (20) sorbitanmonostearate and mixtures thereof.
 26. The preemulsion of claim 25wherein said stabilizer is carrageenan in an amount of from about 0.05to about 2%.
 27. The preemulsion of claim 23 which comprises from about30 to about 40% water.